After owning a few san-mai construction knives with iron-clad and stainless clad, I am interested in getting into the realm of Honyakis.
What I usually heard about true differentially hardened carbon steel Honyakis are words like 'brittle', 'chippy', 'expensive', 'show-off pieces', 'hard to produce', ,'better FF', 'high failure rate', and 'harder to thin'.
Some people also say that Honyaki makes sense for single-bevel knives because they warp and twist less compared to ni-mai single bevel.
However, what I am curious about is if Honyakis tends to offer performance in terms of heat treat, feedback, etc. compared to san-mai construction knives?
Putting price tags aside, would you use an iron-clad or a Honyaki?
Edit:
single bevel clad is actually called ni-mai since there are actually 2 layers instead of 3 of the san-mai. Thanks to the Forum members for correcting me.
What I usually heard about true differentially hardened carbon steel Honyakis are words like 'brittle', 'chippy', 'expensive', 'show-off pieces', 'hard to produce', ,'better FF', 'high failure rate', and 'harder to thin'.
Some people also say that Honyaki makes sense for single-bevel knives because they warp and twist less compared to ni-mai single bevel.
However, what I am curious about is if Honyakis tends to offer performance in terms of heat treat, feedback, etc. compared to san-mai construction knives?
Putting price tags aside, would you use an iron-clad or a Honyaki?
Edit:
single bevel clad is actually called ni-mai since there are actually 2 layers instead of 3 of the san-mai. Thanks to the Forum members for correcting me.
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